Following the massive success of my no churn salted caramel swirl ice cream I decided to bring you another of my favourite ice cream recipes. This no churn ice cream takes a little bit longer than my previous one but is so gorgeous that you have to have strong willpower or you’ll find the ingredients becoming a regular feature on your shopping list.
The addition of the cream cheese gives the ice cream a fantastic cheesecake flavour that is backed up by the addition of the biscuit crumbs. To make the fruit sauce I’ve used a bag of frozen mixed summer fruit and I love the sweet but tangy result. However do feel free to experiment. Strawberries, raspberries and blueberries will all work well. You could even give mango or something similar a go.
This a fantastic, creamy, easy to make ice cream. Why not make it for the children this summer? And if you’re looking for something for the grown ups – how about my No Churn Baileys Ice Cream with Toasted Baileys Almonds.
No Churn Summer Fruit Swirl Cheesecake Ice Cream
- 500 g frozen summer fruit
- 7 level tablespoons sugar
- 1 tablespoon lemon juice
- 1 x 396g condensed milk
- 600 ml double cream
- 300 g cream cheese
- 5 digestive biscuits or graham crackers
- Place the summer fruit into a medium sized pan, add a very small splash of water to stop the fruit sticking, and place over a low heat. When the fruit has defrosted turn up the heat and simmer gently, lid off, until the berries have broken down (about 10 minutes).
- Add the sugar and the lemon juice and stir.
- Leave to cool for a few minutes then sieve the fruit to remove the pips. Discard the pips, taste the fruit sauce and add more sugar if you like it a little sweeter. Leave to cool completely.
- Using a hand held whisk, whisk the condensed milk, double cream and cream cheese together until the whisk begins to leave trails in the mixture, and when you lift the whisk a ribbon of cream falls back into the bowl.
- Place ½ the cream mixture to a different bowl and gently fold in the cooled fruit sauce. It does not matter if you don’t incorporate it fully but make sure it’s roughly folded together.
- Place the digestive biscuits into a bowl and, using a wooden spoon, crush the biscuits until you are left with lots of small pieces. Fold the little pieces of digestive biscuit into the remaining ½ of the ice cream mixture, discarding the tiny crumbs.
- Pour half the biscuit mixture into the dish you will freeze the ice cream in then pour half the fruit mixture on top it. Swirl together using the handle of a wooden spoon. This is a good opportunity to practice getting a good swirl pattern.
- Pour the remaining biscuit mixture onto the already swirled ice cream, top with the remaining fruit mixture, swirl.
- Freeze for at least six hours before serving.